Prep 20 mins
Cook 4 mins
An all-purpose sauce you can serve over broccoli, green beans, asparagus, mushrooms, cauliflower or eggplant.
- 1 cup fresh mushrooms, sliced or 4 ounces sliced mushrooms, drained
- 2 tablespoons butter
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- Melt butter in a medium-size saucepan over low heat; sauté mushrooms for 2 to 3 minutes.
- Stir in flour and salt.
- Remove from the heat; gradually stir in milk.
- Return to medium heat; cook, stirring constantly until sauce thickens.
- Cook 2 minutes longer.
- Fold in sour cream, cheese, Worcestershire and dry mustard.
- Cook over medium heat just until cheese melts and sauce is heated.
- Pour into a sauce boat or directly over vegetables.
I was going to submit this recipe and saw this. This is a great sauce for serving to those people who normally don't like eating simply steamed vegetables like broccoli and cauliflower. I used to serve this often to my husband (I was breaking him in to more exotic cooking back then) when we started dating since he only ate salad and did not care for any other vegetable recipes besides potatoes and corn. Now, he loves all vegetable recipes thanks to this introduction. This is also great to get kids eating veggies too. The worcestershire sauce and mushrooms really make this sauce.